White peach galette
White peach galette - crispy, sugar-coated puff pastry, crunchy almond meal topped with juicy white peaches. A delicious summer dessert.
Ingredients
- Butter for greasing
- 250 g white peaches (approx. 4 small)
- ¼ lemon juiced
- ½ tsp vanilla extract
- 160 g frozen light puff pastry slightly thawed
- 20 g almond meal
- ½ tbsp milk
- 10 g brown sugar
Garnish
- Apricot jam slightly warmed
- Lemon zest finely grated
Instructions
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Grease a baking tray with butter.
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Cut the peaches in half and take out the stones. Cut the peaches into slices and place them in a bowl. Squeeze the lemon juice over the peaches and mix through the vanilla extract.
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Put the pastry on a lightly floured work surface and use a round side plate to cut out a disc that is approximately 20cm in diameter. Place the pastry disc on the greased baking tray.
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Leaving a 2cm border around the pastry disc, sprinkle almond meal into the centre of the pastry, then top with peaches.
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Carefully fold the pastry border towards the peach centre, pleating the pastry as you go.
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Brush the pastry edge with milk and sprinkle with sugar.
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Preheat the oven to 180°C fan. Chill the galette in the fridge for at least 15 minutes.
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Remove the galette from the fridge and bake in the oven for 30 - 35 minutes until the pastry is crisp & golden. Take the galette out of the oven and glaze with warm apricot jam. Garnish with freshly grated lemon zest.
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Serve hot with vanilla ice cream or whipped cream.
Recipe Notes
Frozen light puff pastry - I use light puff pastry in this recipe to lower the total calories of this dessert. But you can use full butter puff pastry if you prefer.
White peaches - if white peaches aren’t available, you could use yellow peaches, nectarines, apricots or plums instead.
Almond meal - you can buy pre-made almond meal or blitz whole almonds in a food processor to make your own coarse meal. Alternatively, you could use ready made hazelnut meal.
Brown sugar - I use brown sugar as once it has caramelised it gives an almost toffee-like flavour to the galette. If you don’t have any brown sugar, you can use granulated or caster instead.
Apricot jam - I use apricot jam to glaze the galette once it has come out of the oven but any jam would work, especially raspberry jam.
Size of galette - I use a 20cm diameter side plate to determine the size of this galette. My recipe gives two small servings or one large. If you need to serve more people, double the recipe and use a larger plate to cut out your pastry disc.
Sweetness - the peaches that I used were very ripe and therefore had a lot of natural sweetness so I didn’t need to add any additional sugar. If the stone fruit that you use isn’t as ripe, you can add a couple of teaspoons of sugar to the fruit before you put it on the pastry disc.